Bún Nghệ Huế (Classic Hue Beef Noodle Soup)
Món truyền thống · Vietnamese
A classic and authentic Hue-style beef noodle soup, known for its rich, spicy, and savory broth infused with annatto for a vibrant color. This version focuses on traditional ingredients and preparation for an authentic taste of Central Vietnam.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Beef shank500g
- Pork hock500g
- Pork shoulder300g
- Beef bones1kg
- Lemongrass stalks5
- Annatto seeds2 tbsp
- Shrimp paste (mắm ruốc)3 tbsp
- Chili peppers3-5
- Garlic1 head
- Shallots2
- Rice vermicelli noodles (bún)1kg
- Saltto taste
- Water4 liters
- Scallions1 bunch
- Cilantro1 bunch
- Lime2
- Bean sprouts200g
- Thai basil1 bunch
Các bước
- 1
Prepare the broth: Simmer beef bones and pork hock in water for at least 2-3 hours, skimming off impurities. Add beef shank and pork shoulder for the last hour of simmering. Remove meats, let cool, and slice thinly.
- 2
Prepare the aromatics: Bruise lemongrass stalks and cut into large pieces. Mince garlic and shallots. Finely chop chili peppers.
- 3
Infuse the broth: Sauté minced garlic and shallots until fragrant. Add annatto seeds and cook until oil turns red. Strain the oil into the simmering broth. Add bruised lemongrass and shrimp paste, stirring well. Season with salt.
- 4
Prepare the noodles: Cook rice vermicelli noodles according to package directions. Rinse under cold water and drain.
- 5
Assemble the bowls: Place a portion of noodles in each bowl. Top with slices of beef shank, pork hock, and pork shoulder. Ladle the hot, aromatic broth over the noodles and meat.
- 6
Garnish: Sprinkle with chopped scallions and cilantro. Serve immediately with lime wedges, fresh bean sprouts, and Thai basil on the side.
